Whether you’re going to a house party or tailgate party, put your name down for bringing this jalapeño popper dip. It’s always a fan favorite, which is convenient because it’s one of the easiest as well!
1 8oz container dairy-free cream cheese, softened (I use @kitehillfoods)
1 cup dairy-free Greek yogurt (I use @kitehillfoods)
5 jalapeños, chopped (remove seeds for less spicy option)
1 cup shredded cheddar off the block
1/2 cup shredded Parmesan off the block
1/2 cup nitrate-free bacon, cooked and crumbled (I use @applegate)
1 tsp garlic powder
1/2 tsp sea salt
1/2 tsp black pepper
1 cup almond flour crackers, crushed (I use @simplemills sea salt)
3 Tbsp ghee, melted (I use @fourthandheart)
HOW TO MAKE
-Preheat oven to 375.
-Place cream cheese, Greek yogurt, jalapeños, cheddar, Parmesan, bacon, garlic powder, salt, and pepper in a large bowl.
-Using an electric hand mixer, mix until combined.
-Spread dip mixture evenly into an 8x8 oven-safe casserole dish.
-In a medium bowl, mix together crackers and ghee for topping.
-Spread topping mixture evenly on top of dip mixture.
-Bake uncovered for 15-20 minutes.
-Garnish with bacon and sliced jalapeños.